I made this for my family's Easter Dinner. Got lots of compliments!
I am not a fan of lemon zest, so I used Goodman's Natural Lemon Flavor instead. I just think zest ends up bitter and leaves little pieces in your finished product that I don't care for.
I thought it was good - but the cheesecake was not as creamy as I like. It was dense, like a cheesecake should be, but just not creamy enough. I'm not an expert on making cheesecakes, so I'm going to have to play around to get it creamier. Maybe more cream cheese in the recipe? Maybe just egg yolks instead of full egg? Some of the more expert chefs here can give some clues!
I'll keep this and just try to tweak it to my own personal preferences.
I made this as a topping for a lemon meringue cheesecake. It was pretty simple and was delicious. Very tart!
I creamed the ingredients together before heating, and there were no issues with the eggs curdling. Instead of lemon zest (I think it is bitter and leaves "pieces" in the food which I don't care for), I used Goodman's Natural Lemon Flavoring.
It definitely took much longer than 6 minutes to get to the "whisk mark" stage. I did stir continually. But I expected that, so it was ok.
I'll keep this recipe!
I made this recipe in the crockpot. Left out the bacon - just because I did not have time! - and added in some chunks of potatoes and apple juice. I thought it was good. My son and husband thought it was just ok. My daughter did not like it at all (even the sausage, which is unusual!). I would probably try it one more time to see if the reception is any better the next time (and likely will be if I add the bacon! ;)
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